These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!

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Thursday, September 13, 2012

Chicken Parmesan (Wheat/Grain Free)

This evening was another gorgeous, cool evening here. I always enjoy cooking more when it is cooler outside for some reason. I was in the mood for Chicken Parmesan and I just happened to have a package of 2 boneless chicken breasts in the fridge that needed to be used. I seasoned some almond flour and mixed it with Parmesan cheese and made crusted chicken breasts to use for the Chicken Parmesan. It was a fairly easy dinner to put together. I used a jarred sauce by DelGrosso and topped the cutlets with Mozzarella, Provolone and Parmigiano Reggiano (which is an aged Parmesan from a particular region in Italy and has a little stronger flavor than regular Parmesan and is also a bit pricier too)...but it is really good. I served my Chicken Parmesan on top of zucchini linguine (I love saying that...it's like those two words were meant to be together). Hubby had his over penne pasta. You can easily adjust, change or omit the seasonings and amounts -- it is a forgiving recipe and by no means "exact". I snapped a few photos below as well as the quick and easy recipe I put together. Enjoy!

Chicken is cooked and ready for the cheese

I layer the cheese on and let melt in the oven for a few minutes before placing in the sauce

Cheese covered chicken is placed in the sauce and then baked for 15-20 minutes until bubbly

DIRECTIONS:Preheat oven to 350 degrees F. Combine all breading ingredients (except paprika) in a shallow bowl. Beat eggs and all egg-wash ingredients in a separate medium bowl until well blended. Dip chicken pieces into egg-wash until evenly coated and allow excess to drip off. Roll chicken into breading mixture until well coated and cook at medium-high in a non-stick skillet lightly coated with olive oil and/or coconut oil (1-3 tablespoons, depending on the size of your pan). Cook until lightly browned on both sides and done. Sprinkle lightly with paprika and additional salt and pepper, if desired. If the breading begins to brown faster than you'd like, you can transfer the chicken breasts to a baking pan lined with foil and bake for about 10 minutes or just until done in a 350 F degree oven. Do not overcook the chicken, cook just until done (cooking time varies depending on the thickness and size of your chicken breasts).

Pour pasta sauce in a shallow baking dish and place the cooked breaded chicken breasts in the sauce (not submerged, just on top of) and layer the provolone and mozzarella slices on each chicken breast and top with the shredded Parmigiano Reggiano (or Parmesan) and place back in oven and bake for about 15-20 minutes or until the sauce begins to bubble and the cheese is melted. If desired, run it under the broiler for a few minutes to brown the cheese a bit. Serve the Chicken Parmesan over the pasta of your choice.

My husband and I really enjoyed this recipe! It works really good with chicken thighs. Thank you for sharing this recipe. We recommend it. I can't wait to share it with the rest of my family especially my mom. Thank you again. Blessings to you!

OMG, this was amazing. I made this for our family dinner (kids, grandkids), 9 adults, 4 kiddos. Usually I have to make a separate recipe for DH and myself as we're wheat free 6 weeks. Made it for everyone and they gobbled it up. I just substituted spaghetti squash for us. Your breading is so delicious I knew it would be great on my chicken fried steak. I have missed this since I've gone wheat free. This is THE BEST COATING EVER! We just ate the most amazing chicken fried steak, whipped cauliflower (I've got that recipe down to a super quick delicious side). I even removed extra oil, left drippings and made the perfect wheat free gravy (arrowroot powder, cream and spices). Couldn't have done it without your recipe so had to let you know. Thanks so much.

I am so happy you and your family enjoyed the Chicken Parmesan and thrilled you were able to use the breading to enjoy on of your favorite recipes for chicken fried steak!

Honestly, that is more than half the battle...finding recipes you really enjoy so you don't feel deprived. That has been why I have been able to stick to it for almost 3 years now. If you find suitable substitutes for some of your favorite meals, it becomes doable for the long haul. Your dinner sounds amazing. So happy you are enjoying the recipes and letting me know! :-)

Welcome to my Blog!

Welcome to my blog! I look forward to sharing my love of food, cooking and photography with you as well as some of my favorite recipes and food finds. Cooking is a passion and I love experimenting in the kitchen. I rarely follow a recipe exactly and usually feel the need to add a "tweak or two" to make it my own. I hope you get an idea or two while you are here. Cooking doesn't have to be complicated and you don't need to be a rocket scientist to be a good cook. There are so many ways to make a quick and delicious meal without having to run through the drive-thru. You can "have it your way" every day AT HOME! Enjoy!

*Note: Effective July 10, 2012, all recipes (except for an occasional one made for others) are completely grain free, wheat free, gluten free with no added sugar and can be found below in the list of recipes under "Wheat/Grain/Gluten Free Recipes". Enjoy!

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